Roasted Cabbage Steaks With Tahini

Experience the transformation of a simple green cabbage into an extraordinary plant-based main dish. These Roasted Cabbage Steaks with Tahini are cut thick and roasted at high heat until their edges become crisp and caramelized, revealing a tender, sweet interior that is perfectly complemented by a rich, velvety sauce.

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The secret to this dish lies in the combination of warm spices and the zesty, nutty tahini drizzle. By seasoning the cabbage with cumin and smoked paprika before it hits the oven, you create layers of flavor that are enhanced by the final addition of fresh lemon and minced garlic in the sauce.

Ingredients

• For the Cabbage Steaks
• 1 large green cabbage
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste
• For the Tahini Drizzle
• ⅓ cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 small garlic clove, finely minced
• 2–4 tbsp cold water (to thin)
• Salt, to taste
• Garnishes
• 2 tbsp chopped fresh parsley
• 2 tbsp toasted sesame seeds (optional)
• Lemon wedges

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds (you should get 4–5 steaks).

Step 3

Place the cabbage steaks on the baking sheet. Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.

Step 4

Roast for 25–30 minutes, flipping halfway, until the edges are browned and the centers are tender.

Step 5

Meanwhile, prepare the tahini drizzle: In a bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, whisking until smooth and pourable.

Step 6

Transfer the roasted cabbage steaks to a platter. Drizzle generously with tahini sauce.

Step 7

Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.

Zusatztipps für die Zubereitung

For perfectly cooked cabbage, ensure you slice the steaks into uniform 1-inch rounds. When preparing the tahini drizzle, don't be discouraged if the sauce thickens initially when the lemon juice is added; simply continue to whisk in cold water one tablespoon at a time until it reaches a silky, pourable consistency.

Varianten und Anpassungen

To add a spicy kick or more herbal depth, sprinkle a pinch of chili flakes or zaatar over the cabbage before roasting. You can also experiment with different fresh herbs by swapping the parsley for mint or cilantro for a vibrant flavor variation.

Serviervorschläge

These cabbage steaks are versatile enough to be served as a plant-based main dish alongside fluffy grains like quinoa or couscous. Alternatively, they make an excellent side dish for grilled proteins or as part of a larger vegetable-forward feast.

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Simple, hearty, and full of flavor, these Roasted Cabbage Steaks with Tahini prove that vegetables can truly take center stage. Enjoy the harmony of smoky, savory, and zesty notes in every delicious, caramelized bite.

Recipe FAQs

→ How do I cut cabbage into steaks?

Trim off the tough outer leaves, then slice the whole head crosswise into 1-inch thick rounds. Each round is a steak that holds together beautifully during roasting.

→ Can I make this ahead?

Roast the cabbage up to a day ahead and reheat at 400°F for 10 minutes. Make the tahini sauce fresh and store separately, then drizzle just before serving.

→ What can I serve with this?

Pair with quinoa or rice for a complete meal, or serve alongside grilled chicken, fish, or lentils. The tahini sauce also complements roasted vegetables and flatbreads.

→ Why did my tahini sauce seize up?

This happens when adding water too quickly. Keep whisking vigorously and continue adding water gradually—it will smooth back out into a creamy consistency.

→ Can I use red cabbage?

Absolutely. Red cabbage works beautifully and adds vibrant color. Note that it may take slightly longer to become tender and the flavor will be slightly more peppery.